Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
Jicama (pronounced hee-cama), is a bulbous root vegetable native to Central and South America. It is a relative of the potato family and tastes like a cross between a potato and a pear. Jicama is low in calories and high in dietary fiber. @SpringISD #Jicama #VegOut2020
Bell Peppers are an excellent source of vitamin A, C and B6! They are not spicy, in fact flavor varies by color. Heat destroys some of the delicate nutrients found in bell peppers, so eat them raw for maximum health benefit! @SpringISD #BelieveInSpring #BellPeppers #VegOut2020